Zucchini Risotto Recipe
This zucchini risotto recipe is a delicious way to enjoy the flavors of summer in a classic Italian dish. The creamy and tender Arborio rice pairs perfectly with the grated zucchini, creating a dish that is both hearty and flavorful, and can be served as a main or side dish. It's also easy to make and is a great way to use up an abundance of zucchini from your garden. Enjoy!
Servings: 4 servings
Calories: 326kcal
Ingredients
- 4 cups low-sodium vegetable broth
- 2 medium zucchini, grated
- 2 Tablespoons unsalted butter
- 1 large shallot, diced
- 3 cloves garlic, minced
- 1 cup Arborio rice
- ½ cup white wine
- ½ cup Parmesan cheese, shredded
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 Tablespoons fresh basil, chopped
- 2 teaspoons fresh lemon juice
- 2 Tablespoons fresh basil, chopped (optional garnish)
- 1 Tablespoon grated lemon zest
Instructions
- In a medium pot, heat vegetable broth over medium-high heat, until it reaches a simmer. Once simmering, reduce the heat to low to keep it warm.
- Using a large box grater, grate the zucchini and set aside.
- In a large skillet or Dutch oven, melt the butter over medium heat. Add the shallots and cook for 5 minutes, until translucent. Add minced garlic and cook for another minute.
- Reduce the heat to medium-low and add the grated zucchini. Cook for about 2-3 minutes, until it has softened slightly.
- Pour in the Arborio rice and stir frequently for 2 minutes, until it has become toasted with a nutty aroma.
- Pour in the white wine; stir to de-glaze the pan and scrape up any browned bits on the bottom of pan.
- Stir in ½ cup of warmed vegetable broth until completely absorbed into the rice, then add add in another ½ cup and repeat. Continue to add broth ½ cup at a time until it's fully absorbed and the rice is cooked al dente.
- Add Parmesan cheese, salt, and black pepper, and give it a good stir.
- Turn off the heat. Stir in fresh basil, lemon juice, and lemon zest.
- Serve immediately and garnish with additional fresh basil. Season to taste with additional salt and pepper.
Video
Notes
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- Storage: Risotto is best served immediately, but you can place it into an airtight container and store it in the fridge for up to 4 days.
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- Don't rinse the rice. This will rinse off the starch, which is what makes risotto so creamy.
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- Keep broth warm. This prevents lowering the temperature of your risotto mixture as you add the broth.
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- Add broth slowly. Add your warm broth 1 ladleful at a time, and stir until the broth has been completely absorbed by the rice, then add more broth. This ensures creamy risotto.
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- Stir continuously. This helps the rice to cook evenly.
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- Recipe inspired by Barley & Sage.
Nutrition
Calories: 326kcal | Carbohydrates: 49g | Protein: 10g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 504mg | Potassium: 382mg | Fiber: 4g | Sugar: 5g | Vitamin A: 687IU | Vitamin C: 26mg | Calcium: 186mg | Iron: 3mg
